Miboba Exclusive Formula | Made in Taiwan
 
Ultra-High-Yield 80× Bingfen Jelly Powder
 
Make more finished jelly with the same amount of powder for more economical commercial use.
 
A smooth, tender texture similar to aiyu jelly. Use in place of clear jelly powder, gelatin or other jelly powders for commercial foodservice and baking applications.
 
Contact us to request samples.
 
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Bingfen Jelly Powder Preparation
 
Powder : liquid = 1:80. For example, use 10 g powder with 800 g room-temperature liquid (80 × 10 g = 800 g).
 
Up to 100× dilution is possible; adjust the water quantity to your preference.
 
1. Mix and gradually heat until the powder is fully dissolved.
 
2. Stir periodically and bring to a boil.
 
3. Continue gently boiling for approximately 10 seconds.
 
4. Turn off the heat, cool and refrigerate until set, usually a few hours.
 
 
 
If it does not set, reduce the dilution. For example, at 75× use 10 g powder with 750 g room-temperature liquid (75 × 10 g = 750 g).
 
Different liquids affect the suitable dilution multiplier.
 
If mixing directly with boiling water instead of bringing the mixture to a boil, reduce the dilution as needed.
 
 
 
Note
 
If the mixture contains acidic ingredients, such as passion fruit jam, or milk ingredients, such as coconut milk or milk,
 
increase the proportion of bingfen powder as needed to help it set.
 
 
 
Add syrup during preparation for color as desired.
 
The finished jelly can be made in a variety of colors.